In the heart of the culinary landscape, where the artistry of perfectly seared steaks meets the warm embrace of dimly lit elegance, Anasazi Steakhouse in St. George stands as a beacon of gastronomic excellence. This is not just a dining destination—it is a narrative woven with passion, precision and the intoxicating allure of an unparalleled experience that has become synonymous with the name.
Meet Gary Smith, the co-owner and executive chef, a culinary maestro who has been an integral part of Anasazi for over 15 years. In the past decade, he, along with co-owner Mark Ziegler, has transformed this establishment from a French fine-dining haven to a pillar within the community. Their journey, marked by a commitment to prestige and consistency, began in 2019, and since then, Anasazi has thrived, leaving an indelible mark on the local culinary scene.
As you step into this culinary sanctuary, your senses are greeted by the aroma of expertly prepared steaks and by the visual feast provided by local artist William Carr. His photography and sculptures, including the captivating “Creation” that wraps around the mezzanine, infuse the atmosphere with artistic flair, adding another layer to the dining experience.
Anasazi’s dedication to quality is evident in every bite. All steaks are sourced from local vendors, and handpicked to ensure the utmost quality and consistent presentation.
According to Gary, "If it doesn't look good on the stone, we don't want to serve it."
From the simplicity of an elegant filet to the exotic flair of ostrich medallions, Anasazi's meticulously crafted menu offers a diverse range of culinary delights.
Anasazi Steakhouse has been a trailblazer in introducing dry-aged steak to the region, setting a standard for excellence that has resonated with patrons. Complementing their culinary offerings is a curated wine list, expertly chosen to enhance the flavors of each dish, with a knowledgeable staff ready to guide you to the perfect varietal.
What truly sets Anasazi apart, however, is the unique experience of cooking your own steak on a hot stone. Baked for eight hours to retain optimal heat, the stone allows each diner to savor a personalized culinary journey, marked by the delightful sizzle as the steak meets the stone. It is an interactive and engaging feature that elevates the dining experience.
Anasazi Steakhouse is not only about steak—it is about pushing the boundaries of culinary innovation. Induction burners at the table invite guests to partake in fondue experiences that transcend the ordinary, whether it is indulging in rich, decadent cheese or dipping into melty chocolate. The attention to detail and commitment to culinary creativity make Anasazi a true cut above the rest.
Behind the scenes, the restaurant's heartbeat is its dedicated staff, a close-knit family of 40 individuals, some of whom have been part of the Anasazi story for over a decade. This familial atmosphere extends to the patrons, creating a sense of warmth and familiarity that keeps customers returning for their favorite dishes and cherished servers.
For Gary, the impact on diners goes beyond the culinary realm. It is about creating lasting memories, and going above and beyond to ensure that every moment spent at Anasazi is cherished and shared with friends and family.
"We care about our product, and in that, we care about you, our customers," says Smith, encapsulating the essence of Anasazi Steakhouse—a culinary journey that transcends the ordinary, leaving an indelible mark on the hearts and palates of those who enter its doors.
Asher Swan is the staff photographer of St. George City Lifestyle.
